Easy Strawberry Lemon Bread
Well hello again! I wanted to share this easy + tasty recipe for a one-bowl lemon strawberry bread that I whipped up last week. I was inspired by this recipe over at Blue Bowl on Pinterest but I switched things up a bit as her recipe was a raspberry lemon version. My inspiration partly came from what I had on hand which was fresh strawberries and some gifted lemons but it also happened that my local coffee shop had just made some strawberry lemon scones. Inspiration is everywhere my friends. 🙂
This was so easy to make and obviously uses some of the best flavors of summer. My husband was very happy with this bread and as per the norm, he took it to work and shared it with his coworkers. Although, he almost didn’t share and said he’d be keeping it all to himself. I’m glad that he didn’t cause hello, it’s nice to share.
STRAWBERRY LEMON BREAD
INGREDIENTS:
- 9 tbsp butter, softened I prefer salted
- 1 cup granulated or cane sugar
- 2 eggs
- 1/2 tsp vanilla
- Zest of one lemon
- 2 tbsp + 1 tsp fresh lemon juice
- 1 and 1/2 cups all-purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup full fat, plain unsweetened greek yogurt can sub full fat sour cream
- 4 tbsp milk
- 1 1/2 cup strawberries I used fresh, but frozen will work too – but don’t thaw them
GLAZE (Optional) – I did the glaze and I did a little extra lemon zest to finish it off
- 1 tbsp milk
- 1/2 cup powdered sugar
- 1/4 tsp vanilla optional
INTRUCTIONS
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Prep: Preheat your oven to 350 degrees and line a loaf pan with parchment paper and spray with cooking spray (for easy removal of bread loaf later!).
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Make the batter: Cream the softened butter with electric mixer until well creamed. Add the sugar and cream until completely combined and fluffy. Add the eggs, vanilla, lemon zest, and lemon juice and mix until just combined.
Add dry ingredients next – flour, baking powder, and salt. I typically mix my dry ingredients before adding to the wet mixture. Mix until combined. Then, add the milk and greek yogurt and mix until combined. Your batter will be relatively thick. Gently stir in the strawberries – if you stir them too much, it’ll make your batter a lovely shade of pink. Maybe you love pink cake in which case, mix away.
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Bake: Bake for 45-60 minutes, or until a toothpick inserted into the middle comes out with crumbs, not wet batter. At about the 45 minute mark, if your bread isn’t done but the top is looking pretty browned (especially around the outer edges) you can lay a piece of foil over the bread in the oven to prevent burning while it finishes baking.
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Make the Glaze: This is optional, but easy! Whisk together the milk and powdered sugar. You’ll have a thick but pourable mixture. Add a little lemon zest and a few fresh berries if desired.
- Serve: Let cool before cutting. I’d say it’ll keep for 4 days like the original post says but you won’t have it around for that long 😉
